Grilled Shrimp and Grits with Trinity Sauce
I'm a big fan of simple recipes that are packed with flavour and this Grilled Shrimp and Grits with Trinity Sauce definitely falls into that category. If you think of it, this plate is composed of just three things: fire-grilled jumbo shrimp with a squeeze of lemon, cheesy and creamy hominy grits, and a rich but bright trinity sauce that brings it all together. I'll also give you a pro tip for the perfect grilled shrimp: grill your shrimp butterflied in the shell, then peel to plate. Thank me later. If you want to make this Grilled Shrimp and Grits with Trinity Sauce recipe keep reading, or jump to the full recipe.
Add a pot of water to the plancha and bring to a boil. When boiling, add the corn on the cob and cook until tender.
Once the corn on the cob is cooked, add to the grill to sear on all sides.
Finely dice the celery, peppers, onion and garlic. Place a cast iron pan on the grill, and melt ½ cup of butter. Add the vegetables and stir, season with salt. Allow to cook and soften, 2-3 minutes.
Squeeze the juice from half a lemon into the pan, season with paprika and mix. Add the chillies and the passata and mix, let cook about 20-30 minutes until reduced and the vegetables are tender but not mushy.
Place a pan on the elevated grill rack and add ½ cup butter. Drain the hominy grits and add them to the butter, mix, season with salt and pepper, mix.
Add the cream and mix. Add the grated Havarti cheese and mix until the cheese is melted. Let simmer about 20 minutes.
Butterfly the shrimp and place shell side down on the elevated grill rack.
Drizzle with oil and give a squeeze of lemon juice. Grill until fully cooked, about 10 minutes, flipping once.
To plate, cut the corn into medallions, place the grits into a shallow bowl, top with the trinity sauce and three corn medallions. Peel the shrimp and place three on the plate on top of the trinity sauce, then add more sauce on top of the shrimp. Top with chopped chives. Repeat for the second plate.
And now for the full recipe...
Grilled Shrimp and Grits with Trinity Sauce
Makes 2 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
6 4-6 shrimps
1/2 cup butter
2 celery stocks
1 red pepper
1 yellow pepper
1/3 white onion
3 cloves garlic
1/2 cup passata
1 tsp hot chilies in oil
Salt
Pepper
1 tbsp paprika
1 cup precooked canned Hominy grits
1/2 cup grated Havarti cheese
1/4 cup cream
1/2 cup butter
1 corn on the cob
1 lemon
Chopped chives for garnish
How to Make Grilled Shrimp with Grits and Trinity Sauce
Add a pot of water to the plancha and bring to a boil. When boiling, add the corn on the cob. Once cooked, add to the grill to sear.
Finely dice the celery, peppers, onion and garlic. Place a cast iron pan on the grill, and melt ½ cup of butter. Add the vegetables and stir, season with salt. Allow to cook and soften, 2-3 minutes. Squeeze the juice from half a lemon into the pan, season with paprika and mix. Add the chillies and the passata and mix, let cook about 20-30 minutes until reduced and the vegetables are tender but not mushy.
Place a pan on the elevated grill rack and add ½ cup butter. Drain the hominy grits and add them to the butter, mix, season with salt and pepper, mix. Add the cream and mix. Add the grated Havarti cheese and mix until the cheese is melted. Let simmer about 20 minutes.
Butterfly the shrimp and place shell side down on the elevated grill rack. Drizzle with oil and give a squeeze of lemon juice. Grill until fully cooked, about 10 minutes, flipping once.
To plate, cut the corn into medallions, place the grits into a shallow bowl, top with the trinity sauce and three corn medallions. Peel the shrimp and place three on the plate on top of the trinity sauce, then add more sauce on top of the shrimp. Top with chopped chives. Repeat for the second plate.
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